Description
Navajo Tacos are a hearty and flavorful dish featuring a savory ground beef chili served on crispy, golden fried bread. This recipe combines seasoned ground beef, beans, tomatoes, and spices slow-simmered to perfection, and is served atop warm, fluffy fried biscuit dough. Topped with fresh vegetables, cheese, sour cream, and other classic taco garnishes, Navajo Tacos make for a satisfying meal inspired by traditional Native American fry bread tacos.
Ingredients
Scale
Chili Meat Mixture
- 1 pound lean ground beef
- 1 can (28 ounces) diced tomatoes (undrained)
- 1/4 cup light brown sugar
- 2 Roma tomatoes (diced)
- 1 teaspoon onion powder
- 1 packet (1 ounce) chili seasoning
- 1 can (6 ounces) tomato paste
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 1 can (15 ounces) black beans (drained and rinsed)
- 1 can (15 ounces) pinto beans (drained and rinsed)
Fried Bread
- Vegetable or avocado oil (for frying, enough to fill skillet 1/2 full)
- 1 can (16.3 ounces) refrigerated jumbo biscuit dough
Toppings (Optional)
- Lettuce
- Cheese
- Sour cream
- Salsa
- Guacamole
- Sliced olives
Instructions
- Prepare the Navajo Taco Meat/Chili: In a large saucepan over medium-high heat, cook and crumble the ground beef until browned. Drain excess grease. Add the diced tomatoes (with juice), light brown sugar, diced Roma tomatoes, onion powder, chili seasoning packet, tomato paste, ground cumin, chili powder, black beans, and pinto beans. Stir to combine thoroughly. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 1 hour to develop rich flavors, stirring occasionally.
- Heat the Oil for Frying the Bread: In a large skillet, pour vegetable or avocado oil to fill it halfway. Set the heat to medium-low and heat the oil until it reaches 350°F (175 °C). Use a thermometer to check the temperature for perfect frying conditions.
- Prepare the Fry Bread Dough: Remove the refrigerated jumbo biscuit dough from the can. Press each biscuit into a flat circle shape. If using frozen roll dough instead, thaw completely and press two rolls together before flattening into circles.
- Fry the Bread: Carefully place each dough circle into the hot oil. Fry for 2 minutes on each side or until they turn golden brown and puff up slightly. Use tongs to flip safely. Remove from oil and place on a paper towel-lined plate to absorb excess grease. Repeat with remaining dough.
- Assemble the Navajo Tacos: Place one piece of fried bread onto a plate, spoon about 1/2 cup of the chili meat mixture over it. Add your choice of toppings such as shredded lettuce, cheese, sour cream, salsa, guacamole, and sliced olives to customize your Navajo Tacos.
Notes
- Ensure the oil temperature is steady at 350°F for crispy, non-greasy fry bread.
- Simmering the chili for the full hour enhances the flavor and thickens the sauce.
- You can substitute biscuit dough with homemade fry bread dough if preferred.
- Drain and rinse the beans well to reduce sodium content and improve texture.
- These tacos are best served fresh to enjoy the crispness of the fried bread.
